Tuscan White Bean Soup with Meatballs

Blend 1 can of the beans with 1 cup of the broth.

In a large bowl, combine the ground sausage, ground turkey, egg, breadcrumbs, onion, garlic, sage, parsley, salt, and black pepper. Mix gently until just combined—avoid over mixing to keep the meatballs tender.

Form meatballs, roll the mixture into 24 small meatballs (about 1–1.5 inches). *See note below for lazy way to make them

Heat a large heavy nonstick soup pot or Dutch oven over medium heat and lightly spray the skillet with oil. Add the meatballs and brown them on all sides (they do not need to be fully cooked through). Remove and set aside.

Add 1 tablespoon of olive oil, carrots, celery, and onions and reduce heat to medium-low. Cook about 5 to 8 minutes, stirring occasionally, until softened. Add the garlic, thyme, sage, and bay leaf. Cook 1 minute until fragrant.

Add the remaining chicken broth, meatballs, pureed and whole beans, salt and pepper and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, cover and cook for 10 minutes. Add in the collard greens and simmer for an additional 10-12 minutes, until the meatballs are cooked through and the vegetables are tender.

Ladle the soup into bowls. Add an optional squeeze of lemon or parmesan, and some crusty bread on the side.